Meanwhile, in a nonstick pot, combine cornstarch with 1/2 cup water and stir to dissolve. Add all remaining ingredients except butter. Set heat to medium. Stirring frequently, cook until peaches have slightly softened and mixture is thick and gooey, 6 - 8 minutes.

Remove from heat, and stir in butter/buttery spread.

Spoon peach mixture into wonton cups, about 3 tbsp. each.

MAKES 12 SERVINGS

HG Tip: If you're not serving all of these the same day they're made, don't add the filling to the wonton cups. Store the cups at room temp in a sealable container or bag. Store the filling in the fridge in a sealed container, and fill the cups right before serving.

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March is National Peanut Month, so we figured now is a good time to remind you about this PB Protein Mug Cake. (You're welcome.)

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